Ingredients
Method
Instructions
- Cook pasta according to package directions until al dente, reserving 1/2 cup of pasta water before draining
- Season chicken cutlets with salt, pepper, and Italian seasoning
- Heat olive oil in a large skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden brown and cooked through, then remove from skillet
- In the same skillet, cook minced garlic for 30 seconds until fragrant, then add sun dried tomatoes and cook for another minute
- Pour in chicken broth, scraping up browned bits from the bottom of the pan
- Reduce heat to medium-low and stir in heavy cream
- Gradually add Parmesan cheese, stirring constantly until sauce becomes smooth and creamy
- Add reserved pasta water a tablespoon at a time if sauce is too thick
- Return cooked chicken to skillet and add drained pasta, tossing everything together until evenly coated
- Garnish with fresh basil leaves and extra Parmesan before serving
Notes
Use freshly grated Parmesan for smoother sauce melting, reserve pasta water for perfect sauce consistency, cook chicken thighs as an alternative
